I’m not a big breakfast person. There, I said it. It’s probably because I don’t have time on the weekdays to prepare a huge meal of eggs, bacon, fresh fruit, toast, pancakes, hash browns…the delicious list could go on! I’ll usually settle for a little sliced apple dipped in almond butter. Or when I feel like spending an extra minute, I’ll treat myself to some easy oatmeal. I blame my hectic, urban, 20-some-year-old trying to make it in a big city life for not allowing me to eat something that involves assembly before I have to hop on the bus for work. 😉
But on the weekends, things seem to slow down a little. I can spend hours cooking up breakfast, especially when someone will help me eat it. And trust me, it doesn’t take a lot to get someone to help me eat these fluffy bites of autumn. All I need is a pot full of coffee, the morning sun shining in my window, and a delicious recipe like this to make my mornings perfect.
So now you know my other secret. I’m a morning person – and I’m proud! After all, I wouldn’t have created these amazingly sweet and spicy breakfast treats if I wasn’t in one of my morning person moods last weekend. Pureed pumpkin and cozy fall spices make these taste like pumpkin pie. Almost is the key word, because nothing can replace pumpkin pie. Actually, after making these pancakes I might just start saying that nothing can replace pumpkin pancakes!
You have to dunk these in real maple syrup. Nothing else will do. Don’t be shy about the butter either. Some whipped cream might be scrumptious too. Next time! Did I just become a breakfast person? Thank you pumpkin pancakes. 🙂
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon each cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1/8 teaspoon nutmeg
- Small pinch of ground clove
- 1 1/4 cup lowfat milk
- ½ cup canned pumpkin puree
- 2 tablespoons melted butter
- 1 egg
- Whisk all dry ingredients in a bowl, set aside.
- In a separate bowl, whisk all wet ingredients.
- Gently fold the dry ingredients in the wet ingredients until just combined.
- Heat a skillet on medium low heat. Add a small smear of butter and pour ¼ cup of batter for each pancake.
- Cook about 3 minutes on each side.
- Serve immediately with some real maple syrup.